Long time, no Sourdough updates. I have been baking a loaf of this beautiful Sourdough Sandwich Bread for more than 8 weeks now and I finally got around to sharing the recipe here. The first time I made Sourdough Pav Buns, it opened the potential to use the same dough many different ways. I ended up making Sourdough Cinnamon Buns and Sourdough Burger Buns. I wanted to use the same dough build to make Sandwich bread. In the past, I have made yeast-based Sandwich bread recipes using All-Purpose Flour and also using Semolina with great success. So during one of the weekends, my Sourdough starter was due its feed, I decided to make a simple Sandwich Bread using Sourdough starter.
Sourdough Baking with Whole Grain Flours vs All Purpose Flour
Whole grain flours are made with whole grain which contains the bran layer, endosperm and the germ layer. All-Purpose flour, made from refined grains don’t have the bran or germ layers as they are refined. This means that there are not as many nutrients in refined flours compared to whole grain flours. However, it also ensures that the refined flours have longer shelf-life. Since bran and germ are part of the whole grain flour, they tend to be denser and don’t develop gluten easily or even raise properly. It should fairly easier to work with refined flours like APF. That said, loaves or bread made from whole grain flour is as much delicious, even if the looks are not great. I chose to make my Sourdough Sandwich Bread using all-purpose flour – so it is white Sandwich bread that is lighter, fluffier and has a beautiful raise.
I start by creating a levain out of my mother starter at 12.30pm on Day 1. In 3hrs, my levain doubles in size. I mix the dough without salt. After 20-30mins, I mix in the salt. Let the dough proof at room temperature on kitchen counter for 3 hrs. I do 4 envelop folds within the bowl every 30-45 mins totaling to 16 folds at the end of 3hrs. The dough is very smooth and soft at the end of folding. Shape the loaf and set it in bread baking pan, leave for proofing on the counter until it is an inch above the rim of the pan. It took me about ~2 hours. Bake it until golden brown on top.
3.30pm: measure all the ingredients and keep them ready. In a mixing bowl add all-purpose flour, sourdough starter, oil and sugar. Add room temperature water.
Mix the dough roughly and knead for 4 mins gently. If using kitchenaid stand-mixer, run it on the lowest speed for 2-3 mins until the dough comes together. Make it into a ball and add salt on top. Leave it covered for 20-30 mins. This is called autolyze.
4pm: knead the salt into the dough. Fold multiple times to incorporate salt into the dough.
For the next one hour, keep it covered with a clean shower cap and let it raise at room temperature. It increases in size, although not drastically.
5pm: Now pick the dough from below and pull it over to the top, called as envelop fold. We will do exactly 4 folds. Overturn the dough and let it raise again.
5.45pm, 6.30pm, 7.15pm: Tuck the dough, smoothen and let it rest for 45mins. Again, we will do 4 folds. Repeat this over next 1.5 hours with two more folds. In total, we will do 16 envelop folds on the dough. The dough should look very smooth and shiny at the end of this. Leave it to rest for 30-45mins. The dough should be airy and light. Make sure not to knock out the air while folding.
7.45 to 8pm: Carefully remove the dough from bowl and onto a lined/lightly floured kitchen counter.
Spread it into a circle of even thickness.
Start rolling the loaf from one end and press it tightly as you go along.
Pinch the ends together.
Tuck the other two ends in making the loaf shape.
Carefully transfer the loaf into a lined bread baking tin. I used my 9x4 inch pan.
Leave it to proof on the kitchen counter for about 2 hours or until the loaf is doubled up in size and is raised 1 inch above the rim. It is important for the dough to raise up in volume for soft and fluffy loaf.
In the last 20 mins of proofing time, Preheat the oven at 180°C. Bake the bread at 180°C for 25-30 mins until the sides are golden. Remove from oven. Apply a layer of oil/ butter (if no restrictions) on top.
Bake again for 5 mins on broil (both top and bottom filaments turned ON) to get the golden color. Remove from oven.
Let the loaf rest for 3-4 mins and then loosen it up from the tin, remove onto a wire rack. Let it come to room temperature and cool completely before slicing the loafers. To store it, place in airtight container in fridge. Toast it before serving! It has stayed good for 10 days without losing freshness when stored in fridge.
